Layered Raspberry Cream Cake

Step 1

Preheat oven to 400°F. Roll out the 1 package puff pastry sheets on a floured surface to 1/8-inch thickness. Cut into 3 equal rectangles and prick with a fork.

Step 2

Place the 3 pastry rectangles on a baking sheet lined with parchment. Bake until golden and puffed, about 15 minutes. Cool completely on a wire rack.

Step 3

In a large bowl, beat 2 cups heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 3-4 minutes.

Step 4

Place one pastry layer on a serving plate. Spread one-third of the whipped cream over it. Top with 1 cup raspberries, gently pressing them into the cream.

Step 5

Add the second pastry layer, another one-third of cream, and the remaining 1 cup raspberries. Top with the third pastry layer and spread the remaining cream over the top and sides.

Step 6

Sprinkle 1/4 cup chopped nuts over the top. Garnish with 6 mint leaves. Chill for at least 30 minutes before slicing to set the layers.

Step 7

Slice and serve cold. Store leftovers in the refrigerator.